Then we dressed it up a bit and tried a few bites with dairy-free butter – divine. After the butter, we moved into more of a savory path and spread some almond butter on it, followed shortly by sunflower seed butter. I am happy to report it was wonderful plain and delicious with spreads. Enjoy!
1 cup puréed pumpkin (not pumpkin pie filling)
1/3 cup canola oil
1/3 cup almond milk
1 1/4 cups all purpose gluten-free flour blend
1/2 cup gluten-free rolled oats (and some for sprinkling on top)
3/4 cups sugar
1 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin spice
Preheat the oven to 350°F (180°C). Lightly grease a metal loaf pan; set aside
Place the pumpkin, eggs, oil, and almond milk in a large mixing bowl. Using a hand mixer, blend until creamy.
In a medium mixing bowl, mix the flour, oats, sugar, baking soda, cinnamon and pumpkin pie spice.
Add the dry ingredients into the wet, and mix thoroughly until smooth. Pour the batter into your prepared loaf pan. If desired sprinkle the top with rolled oats (pictured above).
Bake for 50 to 60 minutes or until a toothpick inserted comes out dry and center is set. Allow to cool in the pan before removing to a wire rack. Slice when completely cooled.